CN107484976A - A kind of snowflake chicken stick and preparation method thereof - Google Patents
A kind of snowflake chicken stick and preparation method thereof Download PDFInfo
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- CN107484976A CN107484976A CN201710832424.8A CN201710832424A CN107484976A CN 107484976 A CN107484976 A CN 107484976A CN 201710832424 A CN201710832424 A CN 201710832424A CN 107484976 A CN107484976 A CN 107484976A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of snowflake chicken stick and preparation method thereof, belongs to field of food, and the parts by weight of the constitutive material of the snowflake chicken stick are：100 parts of the small brisket of chicken, 47 parts of cure, 26 parts of converted starch, 46 parts of cornstarch, 0.1 0.5 parts of monosodium glutamate, 0.1 0.3 parts of delicious peptide, 0.5 1.5 parts of chicken toppings, 0.1 0.6 parts of salt, 0.1 0.7 parts of garlic powder, 0.1 0.5 parts of water retention agent, 0.05 0.08 parts of D sodium isoascorbates, 0.003 0.005 parts of capsanthin, 45 60 parts of water, wrap up in 20 30 parts of powder piece, attractive color of the present invention, Low grease, low cholesterol, it is crisp outside tender inside, chicken is smooth, it is crispy and delicious, unique flavor, lips and teeth lasting, it is nutritious, instant.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of snowflake chicken stick and preparation method thereof.
Background technology
Chicken contains injection Vitamin B_6 etc., and the content ratio of protein is higher, and species is more, and digestibility is high, it is easy to quilt
Absorption of human body utilizes, and plays the role of enhancing muscle power, strengthening body, contains the phospholipid to be played an important role to human development in addition,
It is one of important sources of fat and phosphatide in Chinese's diet structure.But traditional processing technology and edible way is more single
One, especially Fresh Grade Breast part, have a nasty taste, it is impossible to meet the pursuit of more tastes.
The content of the invention
It is an object of the invention to overcome existing defect, there is provided a kind of fine and tender taste, crisp-fried are tasty, nutritious, edible
Convenient snowflake chicken stick and preparation method thereof.
A kind of snowflake chicken stick, the parts by weight of its constitutive material are：100 parts of the small brisket of chicken, cure 4-7 parts, converted starch
2-6 parts, cornstarch 4-6 parts, monosodium glutamate 0.1-0.5 parts, delicious peptide 0.1-0.3 parts, chicken toppings 0.5-1.5 parts, salt 0.1-
0.6 part, garlic powder 0.1-0.7 parts, water retention agent 0.1-0.5 parts, D-araboascorbic acid sodium 0.05-0.08 parts, capsanthin
0.003-0.005 parts, water 45-60 parts, wrap up in powder piece 20-30 parts.
A kind of snowflake chicken stick, the parts by weight of its constitutive material are：100 parts of the small brisket of chicken, 6 parts of cure, converted starch 4
Part, 5 parts of cornstarch, 0.3 part of monosodium glutamate, 0.2 part of delicious peptide, 1 part of chicken toppings, 0.3 part of salt, 0.4 part of garlic powder, water tariff collection
0.3 part of agent, 0.07 part of D-araboascorbic acid sodium, 0.004 part of capsanthin, 50 parts of water, wrap up in 25 parts of powder piece.
The constitutive material and parts by weight of the cure be：Black pepper 1-1.5 parts, green onion powder 0.5-1 parts, thyme 1-1.5 parts,
Ginger powder 0.15-0.2 parts, spiceleaf 0.3-0.5 parts, cooking wine 0.5-1 parts, chicken cream 0.2-0.3 parts, white granulated sugar 0.3-0.9 parts, catsup
0.05-0.1 parts.
The powder piece of wrapping up in is using white, yellow snowflake chaff.
A kind of preparation method of snowflake chicken stick, comprises the following steps：（1）Thaw：The small brisket of chicken is thawed, thawed
Material temperature control is at 0-7 DEG C afterwards；（2）Slitting：The small brisket of chicken is trimmed to 18-22g from centre, extravasated blood inflammation raw material is chosen
Go out；（3）Prepare pickling liquid：By the cure weighed, converted starch, cornstarch, monosodium glutamate, delicious peptide, chicken toppings, salt,
Garlic powder, water retention agent, D-araboascorbic acid sodium, capsanthin are separately added into water, are well mixed obtained pickling liquid；（4）Tumbling：
The small brisket of chicken and pickling liquid are put into tumbler, vacuumize carry out tumbling, vacuum -0.08Mpa, 12 revs/min, tumbling time
30-45 minutes, material temperature≤7 DEG C after tumbling；（5）Pickle：Meat material after tumbling is sent into pickle to be pickled 12 hours in storehouse, is pickled
The temperature control in storehouse is completely tasty to Fresh Grade Breast at 4-10 DEG C；（6）Wear string：Using 26-29 ㎝ bamboo sticks, entirely go here and there by two pieces of meat
Composition, piece of meat are put on from thick head, and second piece of meat is worn from thin head, and handle is uniform, no leakage point；（7）Wrap up in powder：It is uniform that powder piece will be wrapped up in
It is rolled on the string put on, outward appearance is fluffy not to reveal meat；（8）It is quick-frozen：- 36 DEG C quick-frozen 40 minutes, -18 DEG C of product temperature after jelly；（9）Bag
Load storehouse：Quick-frozen good snowflake chicken stick is put into packaging bag and carries out sealing packaging, after the assay was approved according to product specification require into
Case, inner bag, outer container are consistent, and sealing is tight, enter -18 DEG C of freezers and preserve.
The step（7）Powder piece is wrapped up in, White snowflake chaff and yellow snowflake chaff ratio are 2:1.
Beneficial effect
The beneficial effects of the present invention are, attractive color, Low grease, low cholesterol is crisp outside tender inside, and chicken is smooth, crispy and delicious,
Unique flavor, lips and teeth lasting, nutritious, instant.
Embodiment
By following examples further illustrate description the present invention, do not limit the invention in any way, without departing substantially from
On the premise of the technical solution of the present invention, what those of ordinary skill in the art made for the present invention easily realized any changes
Dynamic or change is fallen within scope of the presently claimed invention.
Embodiment 1
A kind of snowflake chicken stick, the parts by weight of its constitutive material are：100 parts of the small brisket of chicken, 6 parts of cure, 4 parts of converted starch, jade
5 parts of rice starch, 0.3 part of monosodium glutamate, 0.2 part of delicious peptide, 1 part of chicken toppings, 0.3 part of salt, 0.4 part of garlic powder, water retention agent 0.3
Part, 0.07 part of D-araboascorbic acid sodium, 0.004 part of capsanthin, 50 parts of water, wrap up in 25 parts of powder piece.
The constitutive material and parts by weight of the cure be：1 part of black pepper, 1 part of green onion powder, 1.5 parts of thyme, ginger powder 0.15
Part, 0.3 part of spiceleaf, 0.5 part of cooking wine, 0.2 part of chicken cream, 0.3 part of white granulated sugar, 0.1 part of catsup.
For the powder piece of wrapping up in using white, yellow snowflake chaff, White snowflake chaff and yellow snowflake chaff ratio are 2:1.
A kind of preparation method of snowflake chicken stick, comprises the following steps：（1）Thaw：The small brisket of chicken is thawed, thawed
Material temperature control is at 0-7 DEG C afterwards；（2）Slitting：The small brisket of chicken is trimmed to 18-22g from centre, extravasated blood inflammation raw material is chosen
Go out；（3）Prepare pickling liquid：By the cure weighed, converted starch, cornstarch, monosodium glutamate, delicious peptide, chicken toppings, salt,
Garlic powder, water retention agent, D-araboascorbic acid sodium, capsanthin are separately added into water, are well mixed obtained pickling liquid；（4）Tumbling：
The small brisket of chicken and pickling liquid are put into tumbler, vacuumize carry out tumbling, vacuum -0.08Mpa, 12 revs/min, tumbling time
30-45 minutes, material temperature≤7 DEG C after tumbling；（5）Pickle：Meat material after tumbling is sent into pickle to be pickled 12 hours in storehouse, is pickled
The temperature control in storehouse is completely tasty to Fresh Grade Breast at 4-10 DEG C；（6）Wear string：Using 26-29 ㎝ bamboo sticks, entirely go here and there by two pieces of meat
Composition, piece of meat are put on from thick head, and second piece of meat is worn from thin head, and handle is uniform, no leakage point；（7）Wrap up in powder：It is uniform that powder piece will be wrapped up in
It is rolled on the string put on, outward appearance is fluffy not to reveal meat；（8）It is quick-frozen：- 36 DEG C quick-frozen 40 minutes, -18 DEG C of product temperature after jelly；（9）Bag
Load storehouse：Quick-frozen good snowflake chicken stick is put into packaging bag and carries out sealing packaging, after the assay was approved according to product specification require into
Case, inner bag, outer container are consistent, and sealing is tight, enter -18 DEG C of freezers and preserve.
Embodiment 2
A kind of snowflake chicken stick, the parts by weight of its constitutive material are：100 parts of the small brisket of chicken, 4 parts of cure, 2 parts of converted starch, jade
4 parts of rice starch, 0.1 part of monosodium glutamate, 0.1 part of delicious peptide, 0.5 part of chicken toppings, 0.1 part of salt, 0.1 part of garlic powder, water retention agent
0.1 part, 0.05 part of D-araboascorbic acid sodium, 0.003 part of capsanthin, 45 parts of water, wrap up in 20 parts of powder piece.
The constitutive material and parts by weight of the cure be：1 part of black pepper, 0.5 part of green onion powder, 1 part of thyme, ginger powder 0.15
Part, 0.3 part of spiceleaf, 0.5 part of cooking wine, 0.2 part of chicken cream, 0.3 part of white granulated sugar, 0.05 part of catsup.
Embodiment 3
A kind of snowflake chicken stick, the parts by weight of its constitutive material are：100 parts of the small brisket of chicken, 7 parts of cure, 6 parts of converted starch, jade
6 parts of rice starch, 0.5 part of monosodium glutamate, 0.3 part of delicious peptide, 1.5 parts of chicken toppings, 0.6 part of salt, 0.7 part of garlic powder, water retention agent
0.5 part, 0.08 part of D-araboascorbic acid sodium, 0.005 part of capsanthin, 60 parts of water, wrap up in 30 parts of powder piece.
The constitutive material and parts by weight of the cure be：1.5 parts of black pepper, 1 part of green onion powder, 1.5 parts of thyme, ginger powder 0.2
Part, 0.5 part of spiceleaf, 1 part of cooking wine, 0.3 part of chicken cream, 0.9 part of white granulated sugar, 0.1 part of catsup.
For the powder piece of wrapping up in using white, yellow snowflake chaff, White snowflake chaff and yellow snowflake chaff ratio are 2:1, it is appropriate to add
Enter shredded coconut meat, mouthfeel is more crisp.
Claims (6)
- A kind of 1. snowflake chicken stick, it is characterised in that：The parts by weight of its constitutive material are：100 parts of the small brisket of chicken, cure 4-7 Part, converted starch 2-6 parts, cornstarch 4-6 parts, monosodium glutamate 0.1-0.5 parts, delicious peptide 0.1-0.3 parts, chicken toppings 0.5- 1.5 parts, salt 0.1-0.6 parts, garlic powder 0.1-0.7 parts, water retention agent 0.1-0.5 parts, D-araboascorbic acid sodium 0.05-0.08 Part, capsanthin 0.003-0.005 parts, water 45-60 parts, wrap up in powder piece 20-30 parts.
- A kind of 2. snowflake chicken stick according to claim 1, it is characterised in that：The parts by weight of its constitutive material are：Chicken is small 100 parts of brisket, 6 parts of cure, 4 parts of converted starch, 5 parts of cornstarch, 0.3 part of monosodium glutamate, 0.2 part of delicious peptide, chicken toppings 1 Part, 0.3 part of salt, 0.4 part of garlic powder, 0.3 part of water retention agent, 0.07 part of D-araboascorbic acid sodium, 0.004 part of capsanthin, water 50 Part, wrap up in 25 parts of powder piece.
- A kind of 3. snowflake chicken stick according to claim 1, it is characterised in that：The constitutive material and parts by weight of the cure For：Black pepper 1-1.5 parts, green onion powder 0.5-1 parts, thyme 1-1.5 parts, ginger powder 0.15-0.2 parts, spiceleaf 0.3-0.5 parts, cooking wine 0.5-1 parts, chicken cream 0.2-0.3 parts, white granulated sugar 0.3-0.9 parts, catsup 0.05-0.1 parts.
- A kind of 4. snowflake chicken stick according to claim 1, it is characterised in that：The powder piece of wrapping up in is using white, yellow snow Flower chaff.
- A kind of 5. preparation method of snowflake chicken stick, it is characterised in that：Comprise the following steps：（1）Thaw：The small brisket of chicken is thawed, material temperature control is at 0-7 DEG C after defrosting；（2）Slitting：The small brisket of chicken is trimmed to 18-22g from centre, extravasated blood inflammation raw material is chosen；（3）Prepare pickling liquid：By the cure weighed, converted starch, cornstarch, monosodium glutamate, delicious peptide, chicken toppings, salt, Garlic powder, water retention agent, D-araboascorbic acid sodium, capsanthin are separately added into water, are well mixed obtained pickling liquid；（4）Tumbling：The small brisket of chicken and pickling liquid are put into tumbler, vacuumize carry out tumbling, vacuum -0.08Mpa, 12 turns/ Minute, tumbling time 30-45 minutes, material temperature≤7 DEG C after tumbling；（5）Pickle：Meat material after tumbling is sent into pickle to be pickled 12 hours in storehouse, the temperature control in storehouse is pickled at 4-10 DEG C, to chicken Brisket is completely tasty；（6）Wear string：Using 26-29 ㎝ bamboo sticks, whole string is made up of two pieces of meat, and piece of meat is put on from thick head, second piece of meat from Thin head is worn, and handle is uniform, no leakage point；（7）Wrap up in powder：Powder piece will be wrapped up in uniformly to be rolled on the string put on, outward appearance is fluffy not to reveal meat；（8）It is quick-frozen：- 36 DEG C quick-frozen 40 minutes, -18 DEG C of product temperature after jelly；（9）Packaging and storage：Quick-frozen good snowflake chicken stick is put into packaging bag and carries out sealing packaging, is advised after the assay was approved according to product Lattice require cartonning, and inner bag, outer container are consistent, and sealing is tight, enter -18 DEG C of freezers and preserve.
- A kind of 6. preparation method of snowflake chicken stick according to claim 5, it is characterised in that：Step（7）White snowflake Chaff and yellow snowflake chaff ratio are 2:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710832424.8A CN107484976A (en) | 2017-09-15 | 2017-09-15 | A kind of snowflake chicken stick and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710832424.8A CN107484976A (en) | 2017-09-15 | 2017-09-15 | A kind of snowflake chicken stick and preparation method thereof |
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| CN107484976A true CN107484976A (en) | 2017-12-19 |
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| CN201710832424.8A Pending CN107484976A (en) | 2017-09-15 | 2017-09-15 | A kind of snowflake chicken stick and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142909A (en) * | 2017-12-26 | 2018-06-12 | 鹤壁市永达调理食品有限公司 | A kind of desk-top chicken row flavor cure, chicken row and preparation method thereof |
| CN108523016A (en) * | 2018-04-11 | 2018-09-14 | 六安市胜缘食品有限公司 | A kind for the treatment of formulations and treatment process of semi-finished product chicken |
| CN108936354A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of chicken cutlet and preparation method thereof |
| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
| CN114468239A (en) * | 2021-12-28 | 2022-05-13 | 濮阳市德信食品有限公司 | Kebab and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626233A (en) * | 2012-03-19 | 2012-08-08 | 湖北宝迪农业科技有限公司 | Production method for quick-freezing preparation of chicken neck shashlik |
| CN104544270A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Snowflake mini-pork shashlik and processing process thereof |
-
2017
- 2017-09-15 CN CN201710832424.8A patent/CN107484976A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626233A (en) * | 2012-03-19 | 2012-08-08 | 湖北宝迪农业科技有限公司 | Production method for quick-freezing preparation of chicken neck shashlik |
| CN104544270A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Snowflake mini-pork shashlik and processing process thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142909A (en) * | 2017-12-26 | 2018-06-12 | 鹤壁市永达调理食品有限公司 | A kind of desk-top chicken row flavor cure, chicken row and preparation method thereof |
| CN108523016A (en) * | 2018-04-11 | 2018-09-14 | 六安市胜缘食品有限公司 | A kind for the treatment of formulations and treatment process of semi-finished product chicken |
| CN108936354A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of chicken cutlet and preparation method thereof |
| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
| CN114468239A (en) * | 2021-12-28 | 2022-05-13 | 濮阳市德信食品有限公司 | Kebab and preparation method thereof |
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Application publication date: 20171219 |
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